SALT LAKE CITY, Utah (ABC4 News) Summer camping is underway, for some great camping recipes, Chef Freyka of Harmons joined Good Morning Utah with Brian Carlson.
Campfire Breakfast Potatoes
· Heavy duty foil, cut the size you plan to make your lasagna-pizza packets.
· Oil, as needed, to grease the inside of foil.
· 4 large Baked potatoes, leftover from the day before
· 1 jar Arrabiata Sauce, or favorite tomato sauce
· 1 Onion, sliced thin, caramelized them if you have the means.
· 4 Mini sweet peppers, sliced thin
· 1 Jalapeno, sliced thin, optional
· 1 can Slice black olives, rinse, and drain
· 12 Sausage links, cooked, and chopped
· 2 cups Mozzarella cheese, shredded
· 6 large Eggs, room temperature, lightly beaten
· Salt and Pepper, as needed, to taste
· Smoked Pepper, as needed, to taste
1. Prepared your foil, making sure you have a base the size that you want to make your pizza-lasagna. With enough sides that will wrap your preparation all the way.
2. Peel, and slice the baked potatoes. The slice should be about 1/4-inch thick.
3. Building Pizza-Lasagna: Overlapping slightly, place potatoes over the base of the prepared foil.
4. Sprinkle the potatoes lightly with salt and pepper. Spoon arrabbiata sauce over potatoes, follow with sprinkling part of the cheese.
5. Sprinkle some of the onions, mini sweet peppers, jalapenos, olives, and sausage over the cheese. Follow with a little cheese.
6. Repeat another layer of potatoes, and follow with the arrabbiata sauce. Repeat all same steps as before. At the end, over the top, sprinkle more mozzarella, a little heavy this time. then make sure to build some walls around with the foil. Do not close it yet.
7. To finish, lightly beat the eggs and season with salt, pepper, and smoked paprika. Evenly, pour eggs over the potatoes.
8. Close the packet. If baking in an inside oven, heated to 400 degrees F. Bake for 30-minutes, for a large packet, about 20-minutes for smaller ones. The egg should be set and mozzarella well melted.
9. If cooking on an open fire, double wrap the packet, and place in fire, for about half the time, as the flames are hotter that the oven.
10. Open carefully, and serve warm.
Very Berry Peach Almond-Crisp
Makes 2 9×9 Pans
1 cup Oats
1 cup Flour, all-purpose
2 cup Almonds, sliced lightly toasted
1 cup Brown sugar, packed
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cardamom
Pinch kosher salt
8 oz. Butter, unsalted, softened
8 large Peaches, ripe but firm, sliced
2 small box Blackberries
Whipped Topping, as needed
1. Prepare foil to the desired size, make sure that the foil will fold over the desired base size.
2. In a bowl combine all the dry ingredients and butter.
3. Make the streusel, rub the mixture with your fingertips until it forms into a loose mixture. Reserve.
4. Sprinkle a part of the streusel mixture in the base of the foil.
5. Layer the sliced peaches over the streusel mixture.
6. Sprinkle a part of the streusel mixture over the layer of peaches. Repeat 1 time. I recommend only two layers of fruit. Make sure your
last layer is made from the streusel mixture, as this is your crisp part of the recipe.
7. Close foil over the crisp, but procure to make a tent over the top; in that way, the hot air will crisp the top.
8. Double wrap the packet with another piece of foil, and place in the fire for about 20 to 30 minutes, it will depend on how big you made it, and how many layers you made. This is the timing for the ones I make, base size 9×9, 3 layers of streusel, and 2 layers of fruit.
9. 20-minutes in a hot fire.
10. If baking in a regular oven set it at 375 degrees F. Use the middle rack, bake for 40 minutes or until streusel is golden brown. Uncover.
11. Serve warm, top with ice cream, whipped cream, or whipped topping.